I am completely serious when I say that I might love leftovers more than the original serving. I realize there are some exceptions, but for the most part I’m a leftovers kind of girl.
We recently enjoyed some fine Ribeye steaks (remind me to tell you later about the reverse-seared method Nick used to cook them). Any how, we found ourselves with enough leftover steak to turn into Beef Stroganoff.” This dish could be made with any leftover steak or nice tender beef strips and your favorite kind of mushrooms. We used these gorgeous Shiitakes that we found at the farmers market.
Here is the best recap of our recipe…however any dish, like Stroganoff, that has layers of ingredients and flavors is your chance to nuance with a little of this and a lot of that. Get happy. Great leftover ingredients deliver wonderful dishes.
Recipe note: if making this recipe in the summer feel free to substitute minced fresh thyme, sage and tarragon for a fresh flavor pop!
- 1 onion, sliced
- 1 shallot, sliced
- 2 garlic cloves, minced
- 8 oz. fresh mushrooms, sliced
- ½ tsp. dried thyme
- ½ tsp. dried sage
- ¼ tsp. dried tarragon
- salt & pepper
- 1 cup leftover beef, sliced into strips
- 2 Tbl. butter
- 2 Tbl. flour
- 1 tsp. Dijon mustard
- 1 Tbl. Worcestershire sauce
- 1 oz. red wine
- 1 cup beef stock
- pinch cayenne pepper
- 2 Tbl. sour cream
- fresh minced parsley for garnish
- In a large dutch oven, saute onion and shallot in 1 Tbl. butter until just tender, add in garlic and saute an additional minute, remove and reserve.
- Then add mushrooms, thyme, sage, tarragon, salt & pepper to pan and saute until soft and mushrooms have released liquid, remove and reserve with onions.
- Sear the sliced beef in remaining butter, reserve.
- Build the sauce by making a roux with the butter and flour, then add in Dijon, Worcestershire, red wine, cayenne, and beef stock. Bring to a gentle simmer and allow sauce to thicken slightly. Remove from heat and stir in sour cream.
- Return onions, mushrooms, and sliced beef to the pot and heat through.
- Serve over buttered noodles, with a sprinkling of fresh parsley.
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